Process of preserving fruit.



UNITED STATES PATENT OFFICE.

PROCESS OF PRESERVIN G FRUIT.

memes.

No Drawing.

To all whom it may concern: Be it known that I, BAPTISTIN MARCET, acitizen of France, and residin at Marseille, in the Republic of France,ave invented certain new and useful Improvements in Processes ofPreserving Fruits in Their Natural Condition, of which the following isa specification.

The invention relates to improvements in processes of preserving fruitsin their natural state, and more particularly to the treatment of suchfruits for use in confectionery.

The object in view is the effective preservation of fruit in its naturalstate for relatively long periods, and in accomplishing this object theinvention-is carried out by immersing fresh fruit in a solution ofbisulfite of soda and sulfurous anhydrid.

In carrying out the invention in detail fresh fruit, preferably ofselected quality, is introduced into a barrel or other containersupplied with an appropriate quantity of water, as for instancetwenty-seven gallons. As much fruit is introduced into the liquid as canbe submerged therein, and

about two pounds of bisulfite of soda crystals are deposited in theWater, together with about six pounds of common salt (N aCl). A smallquantity of lime sulfite may also be added, for instance, a teaspoonful,especially if the fruit being treated is of the nature of apricots andyellow peaches. The fruit is then removed from the solution and placedin. a receptacle containing approximately two hundred and sevent gallonsof water in which has been mixe from two to six pounds of sulfurousanhydrid. Obviously instead of removing the fruit from Specification ofLetters Patent.

Patented Feb. 17. 1914.

Application filed March 19, 1913. Serial No. 755,331.

the first receptacle the liquid may be removed therefrom and the secondliquid introduced thereinto. After the subjection of the fruit to theaction of the second liquid the fruit is placed in plain water andsubsequently removed therefrom.

Instead of making two separate operations out of the sulfuring of thefruit, the solutions of bisulfitc of soda and sulfurous anhydrid may beplaced together in a receptacle and the fruit subjected to the actionthereof in a single operation.

Havin thus described the invention what is claime as new is:

l. The process of preserving fruit comprlsing immersing fruit in asolution of bisulfite of soda, sulfurous anhydrid and common salt.

2. The process of preserving fruit comprising immersing fruit in asolution of gisulfite of soda, common salt and lime sul- 3. The processof preserving fruit comprising immersing fruit in a solution ofbisulfite of soda, sulfurous anhydrid, common salt, and lime sulfite.

4. The process of preserving fruit comprising immersing fresh fruit in asolution of substantially twenty-seven gallons of water in which isdissolved two pounds of bisulfite of soda crystals, six pounds of coinmon salt, and a teaspoonful of lime sulfite.

In testimony whereof I have signed my name to this specification, in thepresence of two subscribing witnesses.

BAPTISTIN MAR-GET.

Witnesses:

MAnnlcn MUVRY, PAUL DE GAU.

